Zobrazeno 1 - 10
of 188
pro vyhledávání: '"A. Batrinou"'
Publikováno v:
Grasas y Aceites, Vol 71, Iss 3, Pp e366-e366 (2020)
Olive oil, which has been produced mainly in the Mediterranean area since the ancient times, has a high nutritional value linked to many health benefits. Extra virgin, which is the purest form of olive oil, has excellent quality and premium prices. M
Externí odkaz:
https://doaj.org/article/92b8edc1c3154a548693c49ae6524d90
Autor:
E. Katsoyannos, A. Batrinou, A. Chatzilazarou, S. M. Bratakos, K. Stamatopoulos, V. J. Sinanoglou
Publikováno v:
Grasas y Aceites, Vol 66, Iss 1, Pp e067-e067 (2015)
Virgin olive oil is a natural functional food and its beneficial role in health as an integral ingredient of the Mediterranean diet is universally recognized. The effects of olive pitting, degree of ripeness and variety (Greek varieties Koroneiki and
Externí odkaz:
https://doaj.org/article/f08bd55376b34838a7a56ec017ea7f78
Autor:
Andriana E. Lazou, Panagiota-Kyriaki Revelou, Spiridoula Kougioumtzoglou, Irini F. Strati, Anastasia Kanellou, Anthimia Batrinou
Publikováno v:
AIMS Agriculture and Food, Vol 9, Iss 1, Pp 356-373 (2024)
As the technology of cultured meat continues to evolve and reach the market, it is important to understand the dynamics of consumer attitudes and preferences in order to provide insights into the potential adoption of cultured meat in Europe. Our aim
Externí odkaz:
https://doaj.org/article/9aedf063f36042c183459fcf54fdaa25
Autor:
Ioanna Pitterou, Flora Kalogeropoulou, Andromachi Tzani, Konstantinos Tsiantas, Maria Anna Gatou, Evangelia Pavlatou, Anthimia Batrinou, Christina Fountzoula, Anastasios Kriebardis, Panagiotis Zoumpoulakis, Anastasia Detsi
Publikováno v:
Molecules, Vol 29, Iss 22, p 5318 (2024)
A hybrid alginate hydrogel–chitosan nanoparticle system suitable for biomedical applications was prepared. Chitosan (CS) was used as a matrix for the encapsulation of lavender (Lavandula angustifolia) essential oil (LEO) and Mentha (Mentha arvensis
Externí odkaz:
https://doaj.org/article/1009e12afef241f6b846168e5cd6dff6
Autor:
Panagiota Kyriaki Revelou, Spyridon J. Konteles, Anthimia Batrinou, Marinos Xagoraris, Petros A. Tarantilis, Irini F. Strati
Publikováno v:
Foods, Vol 13, Iss 19, p 3164 (2024)
The flavoring of olive oils with aromatic plants is commonly used to enrich the oils with aromatic and antioxidant compounds. Origanum majorana L. was applied as a flavoring agent for extra virgin olive oil (EVOO), at concentrations of 20 g L−1 and
Externí odkaz:
https://doaj.org/article/8e3fcfd978a54c438c60d551d3e740e5
Autor:
Fortis, Sotirios P., Batrinou, Anthimia, Georgatzakou, Hara T., Tsamesidis, Ioannis, Alvanidis, Grigorios, Papageorgiou, Effie G., Stamoulis, Kontantinos, Gkiliopoulos, Dimitrios, Pouroutzidou, Georgia K., Theocharidou, Anna, Kontonasaki, Eleana, Kriebardis, Anastasios G.
Publikováno v:
In Chemico-Biological Interactions 5 January 2024 387
Akademický článek
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Autor:
Sophia Letsiou, Katerina Pyrovolou, Spyros J. Konteles, Maria Trapali, Sophia Krisilia, Vasiliki Kokla, Alexandra Apostolaki, Violeta Founda, Dimitra Houhoula, Anthimia Batrinou
Publikováno v:
Applied Sciences, Vol 14, Iss 5, p 1899 (2024)
Saccharomyces cerevisiae is a sustainable yeast with many applications in the food industry. Here, we study the use of a Saccharomyces cerevisiae model composed of three different industrial strains (a wine, a beer and a baker’s strain) to assess t
Externí odkaz:
https://doaj.org/article/40c108db9bb6487b94d3c1f8c66b9008
Autor:
Katerina Pyrovolou, Panagiotis Tataridis, Panagiota-Kyriaki Revelou, Irini F. Strati, Spyros J. Konteles, Petros A. Tarantilis, Dimitra Houhoula, Anthimia Batrinou
Publikováno v:
Applied Sciences, Vol 14, Iss 3, p 1199 (2024)
There is an increasing trend to develop beers supplemented with local plant ingredients in order to increase their bioactivity. Carob (Ceratonia siliqua L.) is a xerophytic endemic tree typically found in Mediterranean ecosystems. The aim of this stu
Externí odkaz:
https://doaj.org/article/634d3801d3014b0ba57fc240e105619a
Autor:
Revelou, Panagiota Kyriaki, Konteles, Spyridon J., Batrinou, Anthimia, Xagoraris, Marinos, Tarantilis, Petros A., Strati, Irini F.
Publikováno v:
Foods; Oct2024, Vol. 13 Issue 19, p3164, 15p